Ingredients:
4 medium sized red beets
3 TBL balsamic vinegar
2 TBL extra virgin olive oil
1 TBL granulated sugar
1/8 TSP kosher salt
1/8 TSP freshly ground black pepper
1 cup dandelion greens, shredded
2 ripe avocados
Goat cheese
Directions:
Preheat oven to 400°F.
Trim beet roots of their stems and scrub under warm water to remove any soil. Wrap beets in aluminum foil and roast them in oven for 1 hour or until beets are cooked (when a knife easily pierces through the center of the largest beet).
When beets are done, unwrap and submerge them in ice water until they are completely cooled.
Meanwhile, in a medium bowl whisk together the balsamic vinegar, olive oil, sugar, salt and pepper until the mixture has emulsified.
Halve the avocado, remove pit, criss-cross cut the avocado’s flesh (see above photos) and scoop out flesh into a large bowl.
Once beets have cooled, peel and gently cut them lengthwise into ¼” discs. Cut the discs into ¼” batons. Add the beets and shredded dandelion green to the large bowl with the avocados.
Pour balsamic vinegar over beet-avocado mixture, and gently toss salad being careful not to break the beet batons. Let salad sit in refrigerator for up to an hour (allowing time for the vinegar to breakdown and tenderize the dandelion greens).
Put salad in a serving bowl.
Dot the salad with pats of goat cheese.
Sweet Potato Puff
Ingredients:
3 medium sweet potatoes
1/2 cup milk
1/2 cup sugar
2 eggs
1/3 cup butter or margarine, melted
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Praline Topping
Ingredients:
1/2 cup brown sugar, packed
1/2 cup chopped pecans
2 tablespoons butter or margarine, melted
1/4 cup flour
Directions:
1. Bake sweet potatoes until tender. Remove pulp and beat for 2 minutes with electric mixer. Let cool to room temperature. Add milk, sugar, eggs, butter or margarine, nutmeg, cinnamon and beat to combine.
2. Coat a 9-inch pie plate with vegetable oil spray and spread the sweet potato mixture evenly. Bake 20 minutes at 400 degrees, or until set.
3. Combine topping ingredients and spread topping over hot sweet potatoes and bake an additional 10 minutes before serving.
Warm Artichokes and Bacon over Dandelion Greens
Ingredients:
1/4 pound bacon, sliced
4 cloves garlic, sliced
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
3/4 pound baby artichokes, halved and cleaned
Salt and Freshly ground black pepper
1 pound dandelion greens, cleaned
3 hard boiled eggs, sliced
Directions:
In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Remove all but 2 tablespoons of the bacon fat from the pan.
To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute. Deglaze with the white wine vinegar and reduce by 1/4. Remove from the heat and stir in the mustard. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes. Season with salt and pepper.
Place the dandelion greens on a large platter. Pour the artichoke mixture over the greens. Garnish with the reserved bacon and the eggs.
To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute. Deglaze with the white wine vinegar and reduce by 1/4. Remove from the heat and stir in the mustard. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes. Season with salt and pepper.
Place the dandelion greens on a large platter. Pour the artichoke mixture over the greens. Garnish with the reserved bacon and the eggs.
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